Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, corn potage with lots of vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
This creamy corn soup is called "potage" where the corn kernels and soup are blended till smooth and strained through fine mesh sieve. As a result, the soup has no fibers and the texture is silky smooth and creamy with a somewhat thick consistency. When the soup is not blended and still has chunky bits of.
Corn Potage with Lots of Vegetables is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Corn Potage with Lots of Vegetables is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook corn potage with lots of vegetables using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Corn Potage with Lots of Vegetables:
- Make ready 50 grams Bacon (I recommend block bacon)
- Get 1 large Potato
- Take 1/2 Onion
- Prepare 1/3 Carrot
- Get 380 grams Creamed corn
- Make ready 200 ml Milk
- Make ready 50 ml Water
- Take 1/2 cube Soup stock cube
- Prepare 1 dash Salt and pepper
It is a broth sometimes thickened with cooked butter. Corn Potage is a easy corn soup that is very popular in Japan. You can find the creamy soup served in restaurants before dinner, as instant soup packets, in hotel breakfast buffets or (my favorite way) as a hot vending machine treat. Japanese vending machines are a miracle of.
Instructions to make Corn Potage with Lots of Vegetables:
- Cube the bacon and all the vegetables to 5-7 mm. Do not soak the potatoes.
- Add the bacon to a pot and stir fry over medium heat. When the fat from the bacon renders, add the vegetables and stir fry.
- When the vegetables are transparent, add milk, water, and soup stock cube. Bring to a boil and reduce to low heat. Simmer until the vegetables soften, about 10 minutes.
- After the vegetables have softened, add creamed corn and stir. When the soup comes to a boil, adjust the flavor with salt and pepper. It's done!
- Top with croutons and parsley and enjoy. It goes really well with bread too!
Thick corn soup is a Taiwanese lunch-box staple; at Kato in Los Angeles, Best New Chef Jonathan Yao also borrows from congees and egg drops for his luxe rendition, which surrounds a brilliant yellow, oil-poached egg yolk. A riff on Taiwanese corn soup, Yao's Corn Potage soothes with its deep flavor. This recipe comes together from just a handful of fresh ingredients. Corn (non GMO), Rice flour, Beet sugar, Salt, Yeast extract, Organic brown rice extract powder, Onion, Pumpkin,Kelp, Celery, Float (Corn (non GMO), Brown rice, Glutinous husked proso millet, Glutinous millet, Barnyard millet,Black glutinous rice, Red rice, Red glutinous rice, Green rice, Indian millet. Strong corn potage flavor and dusting.
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